Inspired by the Aromatic Pumpkin and Chickpea Hotpot (Nigella Lawson recipe) on Pistachio’s blog I decided to create something similar myself based around what I had lurking in my store cupboards.
The 
result was a Thai inspired Chicken & Vegetable Hotpot made from portmerrian squash, sweet potatoes, spring onions, peas, sweetcorn, left over roast chicken and a few herbs, spices and Thai essentials.
I put less curry paste in than I normally would as I was to serve this to my mother, who is not as fond of the heat as my dad and I. It was pleasantly warming but certainly could have benefited with a larger dose or extra chillies.
This was very quick and simple to prepare, perfect for a mid week meal. I served it with side dishes of sticky jasmine rice.
The Recipe:
- 1 tablespoon wok oil
- 1 medium sized portmerrian squash (diced)
- 2 sweet potatoes (diced)
- 4 spring onions
- 2 teaspoons red Thai curry paste
- 1 tin coconut milk
- 350 ml hot chicken or vegetable stock
- 1 tablepsoon nam pla
- 1 tablespoon ketjap manis
- 1 lime (zest and juice)
- 100 g sweetcorn
- 100 g peas
- 250 g cooked chicken (diced)
- 50 g coriander (roughly chopped)
- Heat the wok oil in a deep casserole dish, add the squash and sweet potatoes and curry paste and cook for one minute before adding the hot stock.
- Allow to simmer for 20-30 minutes until the vegetables are tender. Remove from the heat and allow to cool, before blending until smooth (using handheld or counter-top liquidiser).
- Add the coconut milk and nam pla, ketjap manis and lime. Allow the hotpot to come to a simmer.
- Add the remaining vegetables and chicken and simmer for twenty minutes.
- Serve with Jasmine rice.
